Petits Beurre Français Dorés (Printable Version)
Biscuits français dorés et craquants, idéaux pour accompagner thé ou café avec gourmandise.
# Ingredient List:
→ Base
01 - 7 tablespoons (100 g) unsalted butter
02 - 1/2 cup (100 g) granulated sugar
03 - 1/4 cup (60 ml) whole milk
04 - 1 pinch of salt
05 - 2 cups (250 g) all-purpose flour
06 - 1 3/4 teaspoons (5 g) baking powder
# How to Make:
01 - In a saucepan over low heat, melt the butter with the whole milk, sugar, and a pinch of salt. Stir continuously until the butter is fully melted and the mixture is smooth. Remove from heat and let cool until just warm to the touch.
02 - In a large mixing bowl, whisk together the all-purpose flour and baking powder until evenly distributed.
03 - Pour the warm butter and milk mixture into the flour mixture. Stir with a wooden spoon until the ingredients begin to come together, then knead by hand until a smooth, homogeneous dough forms.
04 - Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 30 minutes to firm up for easier rolling.
05 - Preheat the oven to 350°F (180°C) using conventional bake setting. Line a baking sheet with parchment paper.
06 - On a lightly floured surface, roll the chilled dough out to approximately 3/16 inch (5 mm) thickness. Cut out biscuits using a classic petit beurre cookie cutter or a sharp knife.
07 - Transfer the cut biscuits onto the prepared baking sheet, leaving a small gap between each. Prick the surface of each biscuit several times with a fork to create the traditional decorative pattern.
08 - Bake for 12 minutes, or until the edges are lightly golden. Avoid overbaking to maintain a tender snap.
09 - Transfer the biscuits to a wire cooling rack and let them cool completely before serving or storing.
# Expert Tips:
01 -
- These biscuits come together with pantry staples you probably already have, no fancy equipment needed.
- The dough is forgiving and easy to work with, making it perfect for a relaxing afternoon bake.
- They store beautifully for a week, which means you can snack responsibly over several days.
02 -
- Do not skip the resting time because warm dough will spread and lose its shape in the oven.
- Watch the biscuits carefully during the last two minutes of baking because they go from golden to burnt very quickly.
03 -
- Roll the dough between two sheets of parchment paper to avoid adding extra flour that can toughen the biscuits.
- If your kitchen is warm and the dough becomes sticky while cutting, pop it back in the fridge for five minutes and it will cooperate again.